FDFCORFSY2A Online Only - Implement the food safety program and procedures - $210

Course type: Food Safety Supervisor Training

Industry: Food Processing

General Information

Coursecontent

 

•  Locate and follow workplace informationrelating to food safety responsibilities
• Follow workplace procedures to maintain foodsafety as required by the food safety program relating to own work
• Monitor food safety hazards as required bythe food safety program. This may include methods such as visual inspection,sampling and testing.
• Record results of monitoring and maintainrecords as required by the food safety program
•  Identify and report situations that do notmeet the requirements of the food safety program and/or could result in unsafefood
• Take corrective action as required by foodsafety program within level of responsibility
• Handle, clean and store equipment, utensils,packaging materials and similar items according to the requirements of the foodsafety program as required by work role
•  Maintain personal hygiene consistent with thefood safety program
• Take necessary precautions when moving aroundthe workplace and/or from one task to another to maintain food safety
• Wear and maintain appropriate clothing /footwear as required by work tasks and consistent with the requirements of thefood safety program
• Report health conditions and illness asappropriate according to the food safety program
• Handle and dispose of out-of-specification orcontaminated food, waste and recyclable material according to food safetyprogram as this requirement relates to own work responsibility
• Maintain the work area in a clean and tidystate
•  Identify and report signs of pest infestation
• Record food safety information in appropriateformat
• Clean and sanitise equipment
• Collect samples and conduct tests accordingto the food safety program
• Participate in investigating food safetybreaches
• Sources of information and expertise onprocedures and responsibilities for food safety relating to own work
• Basic concepts of HACCP-based food safety.This includes identification of hazards that are likely to occur, establishingappropriate methods of control and confirming that controls are met
• Food safety management arrangements in theworkplace. This includes awareness of food safety legislation and workplacepolicies and procedures to implement responsibilities. It includes anunderstanding of the relationship between the quality system and food safetyprogram, personnel responsible for developing and implementing the food safetyprogram, the role of internal and external auditors as appropriate, proceduresfollowed to investigate contamination events and performance improvementprocesses
• Awareness of common micro-biological,physical and chemical hazards related to the foods handled in the work area.This includes the types of hazards likely to occur, the conditions under whichthey occur, possible consequences and control methods to prevent occurrence
• Basic understanding of the properties,handling and storage requirements of ingredients, materials and productshandled and used
• Suitable standard for materials, measuringdevices, equipment and utensils used in the work area
• Food safety requirements related to workresponsibilities. This includes personal hygiene, requirements and proceduresto report illness and safe food handling practices for own work
• Methods used to monitor that food safety isunder control. This may include an understanding of the purpose of sampling andtaking measurements such as temperature and pH and conducting inspections andtests
• Action required in the event ofnon-compliance. Corrective action is typically described in the food safetyprogram and/or related workplace information
•  Purpose of keeping records and the recordingrequirements of the food safety program
• Methods used in the workplace to isolate orquarantine food which may be unsafe
• Product and ingredient traceabilityprocedures. This may include product recall where required by workresponsibilities
• Clothing and footwear requirements forworking in and/or moving between food handling areas
• Personal clothing maintenance, laundering andstorage requirements
• Appropriate bandages and dressings to be usedwhen undertaking food handling
• Housekeeping requirements andresponsibilities relating to own work. Where relevant this includes use andstorage of housekeeping/cleaning equipment
• Procedures to follow in the event of pestsighting or discovery of infestation
• Purpose and importance of cleaning andsanitation procedures
• Waste collection, recycling and handlingprocedures relevant to own work responsibilities
• Cleaning and sanitation procedures
• Impact of rework handling/addition on foodsafety
• Sampling and test methods

 

Students receive a Nationally Recognised Statementof Attainment  upon completion of course.

Thisnationally recognised training meets the requirements of Standard 3.2.1 - Food Safety Programs 

This standard sets out the requirements for the controlof food safety hazards during the production, manufacture and handling of food.  It applies only in those States and Territories that choose to introducea food safety program for some or all classes of food business. 

Training Methods

Online

CFT On Site & Group Training

Food Safety Supervisor, Food Handler, RSA, RSG / RGS and Client Liaison Officer Exclusion Training

 

CFT QLD now runs regular training classes for OLGR Approved RSA and RMLV.

Download our Training Calendar here

To enrol and pay for one of our courses, you can download our enrolment form here, or visit our online store to pay via paypal here.

Group bookings can be made for training in-class, online or correspondence. 

Employers sometimes prefer their staff to be trained in a group so the training can be customised to their particular workplace.  The value of the in-house classes is that they can be held on a date and time of your convenience.  You also save your staff the need to travel to complete their training.

Your organisation may prefer to train a group by correspondence - one option is for the participants to study together and each complete their separate assessments at a time suitable to all staff, instead of attending a class. Or, you may have a group who want to do training online - we can provide you with an excel spreadsheet and manually enrol your particpants and issue you organisation with an invoice.  Just give us a call for a quotation!

A discount may apply to group bookings of 11 or more which saves you time and money. Call 1300 665 633 (Mon-Fri 9am - 5pm) to find out more about a group booking for onsite class, online or by correspondence. Some areas may incur a travel fee for onsite training.

You can book any of the following courses:

• Food Safety Level 1 (Basic Food Handling)
• Food Safety Level 2 (Food Safety Supervisor - levels 1 and 2  are required for food safety supervisor qualification)
• OLGR approved Responsible Service of Alcohol (RSA)
• Provide Responsible Gambling Services (RSG) /(RGS)
• Client Liaison Officer Training (CLO)
• Responsible Management of Licensed Venues (RMLV)